issue 190

Cherry Tomato Tarte Tatin

Cherry Tomato Tarte Tatin

By SAVEUR EDITORS
Cherry Tomato Tarte Tatin

How Do You Make a Tarte Tatin Even Better? By Making it With Tomatoes

By STACY ADIMANDO
Smørrebrød of Eggs, Shrimp, and Dill

How to Make Smørrebrød, Denmark’s Contribution to the World’s Great Sandwiches

By STACY ADIMANDO
A Meal To Remember: FaceTime Lunch From Halfway Around the World

A Meal To Remember: FaceTime Lunch From Halfway Around the World

By TED NGHIEM AS TOLD TO ALEX TESTERE
Meet the People Behind René Redzepi’s Noma Pop-Up in Tulum

Meet the People Behind René Redzepi’s Noma Pop-Up in Tulum

By PORTFOLIO BY DORON GILD
Indian Sweet Coconut Porridge (Pongala)

Indian Sweet Coconut Porridge (Pongala)

By SAVEUR EDITORS
india

The Sacred Journey of Four Million Indian Women to Cook for Their Goddess

By LESLIE PARISEAU
Cardamom-Spiced Rice Dumplings (Mandaputtu)

Cardamom-Spiced Rice Dumplings (Mandaputtu)

By SAVEUR EDITORS
Unniyappam (Fried Banana and Rice Flour Balls)

Indian Fried Banana Dumplings (Unniyappam)

By SAVEUR EDITORS
The Ultimate Bloody Mary recipe

How to Make the Ultimate Bloody Mary

By KAT CRADDOCK
Green Tomatoes Are Good for So Much More Than Frying

Green Tomatoes Are Good for So Much More Than Frying

By KRISTY MUCCI
Why Are Germans So Crazy for White Asparagus?

Why Are Germans So Crazy for White Asparagus?

By BEN CRAIR
New Year's Eve Dinner Recipes

Pan-Seared White Fish With Mussels, Cabbage Shoots, and Cream

By NICLAS GRØNHØJ MØLLER
Pork Fillet with Seared Broccoli and Cracklings

Crispy Pork With Seared Broccoli

By NICLAS GRØNHØJ MØLLER
What Would it Take for an American Guy to Become Danish?

What Would it Take for an American Guy to Become Danish?

By ANDREW RICHDALE
Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama)

How to Cook With Fresh Anchovies

By ALEX TESTERE

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